Meat Dish

Dawood basha is a traditional and Syrian dish consisting of meatballs that are braised in tomato sauce. The meatballs are made from ground beef or a combination of beef and lamb, along with onions, parsley, cayenne pepper, salt, and allspice. They are baked or pan-fried, then added to a sauce consisting of onions, beef stock, tomato paste, and pan-fried pine nuts. The sauce is sometimes enriched with the addition of pomegranate molasses. The dish is usually served with plain rice on the side.

Dawood basha

United States

Deep-fried burger is an American burger variety originating from a place called Dyer&rsquo;s in Memphis, Tennessee. It&rsquo;s made with a combination of ground beef, beef tallow, hamburger buns, yellow mustard, sliced onions, dill pickles, and American cheese. The flattened patties are fried in beef tallow and topped with a slice of American cheese. Once done, they&rsquo;re placed into hamburger buns and topped with yellow mustard, sliced onions, and sliced dill pickles. If properly prepared, the meat should cook in a minute and deflect most of the oil. The exterior should be slightly crispy, while the interior remains moist. The burger dates back to 1912, when the owner Elmer Dyer started frying the patties in strained grease from previously prepared burgers.

Deep-Fried Burger

Created between 1840 and 1850, the Delmonico steak is a mystery that perplexes many. What you order in one restaurant may be different in another. Various food critics and food historians have come up with more than several differing opinions about this steak, and whether it is bone-in or -out, sirloin, or some other high-priced cut of beef. Moreover, while the two original chefs de cuisine of Delmonico Restaurant in New York City have both confirmed the preparation method, they still manage to differ slightly. If you order a Delmonico steak at Delmonico's today, you'll get a boneless rib-eye steak that's brushed with butter and beef fat after it has been taken out of the broiler. And though there are many debates about the origin of this steak, one thing can be certain: Delmonico steak is synonymous with the best piece of meat you can get when you walk into a restaurant.

Delmonico Steak

Indonesia

Dendeng balado is a traditional meat dish originating from Padang. The dish is made with a combination of thinly sliced beef that's fried until crispy and a spicy chili sambal. The sambal is usually served on top of the meat. The beef is typically fried in the mix of reduced shallots, garlic, ginger, sugar, water, oil, and salt. The balado sambal consists of chili peppers, shallots, garlic, sugar, vinegar, and water, all mashed into a rough paste. When served, dendeng balado is often accompanied by white rice on the side.

Dendeng balado

Denningvleis is a traditional stew. It's prepared with a combination of mutton or lamb, onions, garlic, tamarind, allspice, bay leaves, cloves, and nutmeg. It's important to use as little water as possible and braise the meat slowly when preparing this hearty stew. The ideal cuts of lamb include shoulder chop, loin chop, ribs, shanks, or rack of lambs. Once prepared, the stew is traditionally served with geelrys (South African yellow rice), while a glass of light red wine makes for a perfect pairing.

Denningvleis

This Ethiopian tibs variation is made with chunks or strips of meat (either lamb, beef, or goat) that are cooked in a pan with butter, spices, onions, and peppers. The meat is seared until some of the pieces become crunchy. The dish is traditionally served in a hot earthenware dish with coals on the bottom, which keep the meat hot. Derek tibs is often garnished with a few fresh rosemary sticks on top, and it is usually served with awaze sauce and injera bread on the side.

Derek tibs

Vietnam

De tai chanh is a traditional dish and a specialty of Ninh Binh. The dish is made with goat meat that's boiled with lemon juice. Other common ingredients include chili peppers, lemon leaves, garlic, pepper, and sesame. The meat must be thinly sliced, fresh, and just lightly boiled so that it doesn't lose its sweetness. De tai chanh is usually served accompanied by figs, green bananas soaked in vinegar, and soy sauce for dipping on the side.

De tai chanh

Dhaba curry is a traditional stew prepared in the style of local roadside restaurants known as dhabas. The curry is made with a combination of chicken pieces, tomatoes, onions, ginger-garlic paste, green chili peppers, oil, salt, and coriander, along with spices such as turmeric, chili powder, coriander powder, garam masala, cinnamon, green cardamom, bay leaves, cloves, and black peppercorns. The spices are dry-roasted and mixed with the other ingredients, and the dish is then cooked until the chicken becomes tender. Dhaba curry is served hot, ideally with rice or roti on the side.

Dhaba curry

Croatia

This dish is especially popular in the Croatian city of Virovitica. It consists of thinly sliced veal that is covered with saut&eacute;ed rice and onions, tied with a string, rolled in flour, then fried. The meat is covered with stock and cooked until fully tender. The string is removed, and the meat is then placed back in the pan with all the leftover juices. Heavy cream is added to the pan, and the dish is ready to be served, preferably with potato dumplings on the side. Although veal was often used in old recipes from Virovitica, it can be replaced with chicken, turkey, or pork in the preparation of this dish.

Dinstane teleće šnicle s rižom

Djerma is a traditional stew originating from Niger. It is made with a combination of chicken, onions, garlic, tomatoes, thyme, curry powder, peanut butter, and bouillon cubes. In order to prepare it, chicken, onions, and garlic should first be saut&eacute;ed in oil, then combined with tomatoes, thyme, curry powder, and bouillon cubes, with a small amount of water. Once done, the dish is traditionally served for lunch, accompanied by rice.

Djerma

This traditional Turkmen dish consists of &ccedil;&ouml;rek flatbread, sliced onions, and a meat stew that is usually prepared with mutton, beef, or lamb. The name of the dish stems from dogramak, which roughly translates as to chop up, referring to the technique of preparation in which all the elements are cooked and baked separately, then sliced and chopped before they are combined. Dograma is traditionally served on special occasions when it is usually prepared in large amounts. When assembled, the combination of meat, bread, and onions is typically placed in bowls and is then doused in a flavorful meat broth.

Dograma

Dolma is T&uuml;rkiye's national dish, and it signifies any sort of vegetable stuffed with a mixture based on rice. For traditional dolma, grape leaves are stuffed with rice and ground meat. Stuffed leaves were first made at the court of King Khusrow II in the early 7th century. The popularity of dolma spread throughout the Muslim world, so there are numerous variations of the dish. Dolma is divided into two groups: dolma without meat and dolma with olive oil. Those without meat and cooked with olive oil are called yalanci, meaning imitation. Meat dolmas must always include rice, or sometimes bulgur. As explorer Pietro della Valle wrote, "If it doesn't contain rice, it is not a Turkish dish." Nevertheless, the end result is always the same&ndash;delicious and flavorful stuffed rolls.

Dolma

Domates dolmasi is a traditional dish that's also popular in Azerbaijan. It consists of stuffed and cooked tomatoes. The tomatoes are stuffed with a combination of ground lamb, rice, onions, parsley, olive oil, mint, and seasonings. They're then placed upright in a big pan and cooked until tender and the stuffing is fully cooked. Once done, the stuffed tomatoes can be topped with a sauce consisting of the flesh of scooped tomatoes, red pepper paste, and olive oil. Garnish the dish with red pepper flakes and serve it with a bowl of plain yogurt on the side for the best experience.

Domates dolmasi

Domates kebabı is a skewer of minced kebab meat alternated with pieces of tomato and grilled over charcoal, so the tomato juices baste the meat as it cooks. It belongs to the same southern Turkish grill family as Adana kebap and patlıcan kebabı, the aubergine version, and is common in Adana, Gaziantep, Hatay and Urfa ocakbaşı houses, where it is often listed as domatesli kebap. The meat is usually the same hand-chopped lamb and tail-fat mix used for Adana, sometimes with a share of beef.

The method is simple to describe and hard to do well. Small, firm tomatoes are halved or cut into thick rounds, and balls or short cylinders of seasoned mince, around 30 to 40 grams each, are pressed onto a wide skewer between them, so meat and tomato touch along the whole length. Ripe but firm tomatoes matter: watery ones split and slide off before the meat is cooked, and hard, pale ones never soften. The skewer goes over medium-hot coals rather than the fiercest part of the grill, because the tomatoes need longer than a plain kebap and the meat must not dry out while they catch up. It is turned often, until the meat is browned and the tomato skins are blistered, slipping and slightly blackened. Most kitchens season the mince with salt, red pepper flakes and sometimes isot or cumin, and serve the skewer on lavaş so the bread soaks up the mixture of fat and tomato juice.

When you rate it, look at both halves of the skewer. The tomatoes should be soft, sweet and smoky, collapsing when you press them but still in one piece, never raw in the middle or burnt to ash. The meat should be juicy, loose and lightly charred where it touched the tomato, carrying some of its juice. A dry kebab with a few cold tomato slices laid on afterwards is a shortcut and not the dish. Lavaş that has absorbed the juices is part of the experience, and sumac onions, parsley and a grilled green pepper are the usual sides. Ayran or şalgam cuts through the richness.

Tomato Kebab (Domates Kebabı)

Domoda is the national dish of Gambia, a peanut stew made with or without meat and served over fluffy rice. If meat is used in the dish, it is usually beef, bushmeat, or chicken. If Domoda is made without meat, any available vegetables can be added into the stew, usually pumpkins and sweet potatoes. The vegetarian version is more popular than the meat version because meat is quite expensive in Gambia. The peanut sauce is rich and flavorful, consisting of ground peanuts, tomato paste, and fresh tomatoes mixed with onions or chili peppers. Filled with visually appealing, vibrant colors of the vegetables served over white rice, this hearty dish is believed to taste even better when reheated the next day.

Domoda

Türkiye

Meat stacked on a vertical spit, roasted in front of a grill as it turns and shaved off in thin slices as the outer layer browns: that is döner kebab, and the word döner means turning. The upright spit is generally credited to Bursa in the 1860s or 1870s, and the Turkish original is made from whole slices of lamb or beef layered with tail fat, not from mince. From there the dish split into families: the Bursa plate with butter and tomato sauce known as İskender, the Istanbul ekmek arası döner in half a loaf with onion and tomato, the Greek gyros with pork and tzatziki, the Levantine shawarma with its garlic toum, and the German döner built in Berlin in the 1970s, a flatbread pocket stuffed with salad and sauces that has since become the most eaten version in Europe. On BiteCritic you rate the one in front of you, so it helps to know which family it belongs to.

A proper spit starts the day before. Slices of leg and shoulder are beaten thin, marinated in onion juice, yoghurt or milk, salt and black pepper, then threaded onto the skewer in alternating layers of lean and fat and pressed into a tapered cylinder. In front of the heat, the surface should brown within the first centimetre while the core stays underdone, and the usta cuts only what has coloured, in long ribbons that fall onto a tray. The spit is turned away from the heat between cuts so the next layer does not scorch. Beef, chicken and mixed spits follow the same logic; the difference is in the marinade and the fat. Industrial döner is minced meat, breadcrumbs and binders pressed into a frozen cone, and it slices as crumbly, uniform brown shreds rather than ribbons.

Judge the meat before the bread or the sauce. Ribbons with a crisp browned edge and a soft, juicy inside score highly; grey strips held warm in a tray since noon do not. The fat should be present enough to carry flavour and not so present that the bread turns translucent. In a sandwich, the bread matters second: pide or half a loaf should be lightly toasted on the grill and able to hold the filling without tearing. Salad belongs in moderation and sauces should not be the loudest thing on the plate; in Türkiye garlic yoghurt sauces are a German import. Mark down pressed-cone meat, meat cut thick and chewy, soggy bread, and lettuce-heavy wraps where the kebab is a garnish. A spit that has been fully carved and restarted midday is a sign of a busy shop, and a good one.

Döner kebab

China

The traditional Hangzhou's trademark dish of red-cooked pork belly, Dōngpō r&ograve;u, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Sh&agrave;oxīng rice cooking wine, an essential ingredient for red-cooked meals. The meat (with the skin on) is typically browned in fat, simmered twice, braised, saut&eacute;ed, and finally steamed, after which it becomes so amazingly tender it can be pulled away with chopsticks. Dōngpō r&ograve;u is said to have been invented (or at least inspired) by Su Dongpo, an 11th-century Song Dynasty statesman, poet, artist, calligrapher, and one of the four classical Chinese gastronomes. According to legend, one day Su Dongpo decided to prepare stewed pork when, in the middle of cooking, an old friend visited and challenged him to a game of Chinese chess. Engrossed with the game, Su had completely forgotten about his stew until the intense aroma of slow-braised pork meat reminded him of it. The dish was eventually named Dongpo pork in his honor and later became widely popular across the country.

Dōngpō ròu

India

Believed to have its roots in the Moghul era, dopiaza is a traditional curry that is based on chunks of meat simmered in a creamy and spicy yogurt gravy with onions. The name of this dish translates to two onions or double onions, referring to the specific method of preparation which calls for using fried onions at one stage, and raw, chopped onions at another stage of the cooking process. Chicken, lamb, mutton, or even fish can be used in this curry along with plain yogurt, onions, ginger, garlic, and spices such as turmeric, cumin seeds, coriander seeds, chili powder, garam masala powder, and cilantro leaves. Dopiaza can also be made without meat, using vegetables such as okra instead of the meat. The dish is usually enjoyed warm, complemented by Indian chapati bread and a green salad on the side.

Dopiaza

Dorai karē or dry curry is a simple Japanese dish including curry fried rice and a thick and dry curry meat sauce on top of the rice. When made at home, it is often prepared by using leftovers. The curry meat sauce is typically made with a combination of ground beef, vegetables, curry powder, and soup stock. It is believed that dorai karē was based on an Indian dish called keema curry.

Dorai karē

Doro wat (known as tsebhi derho in Eritrea) is a festive type of wat stew made with chicken, usually bought from outdoor markets. The meat gets soaked in water, salt, and lemon juice to eliminate bacteria, and it's then cut into eight to twelve pieces. Peeled hard-boiled eggs are added to the stew about five minutes before it is done in order to absorb all the savory spices and the delicate red color. With tender meat, spicy eggs, and a rich, flavorful sauce, doro wat is a must-have at every festivity, Christmas and Easter included. Many Ethiopians fast on meat for 43 days before Christmas, and on Christmas most of the people choose doro wat as their preferred and finally allowed meat-based dish.

Döner kebab (17)17 reviews

Döner kebab 17 reviews